Method

Season fish with salt and pepper. Spread salmon paste over the top of fillet.
Add lemon peel, garlic, parsley and breadcrumbs to melted butter and mix well. Spread over fish, on top of salmon paste. Press firmly to form a crust.
Pan-fry fish, crustside-down first, to colour, then turn.
To make gramolata, process peppers, garlic, onion and brandy together in a blender.
Serve yellowtail surrounded by gramolata on mashed potato, accompanied by ratatouille.

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